Parasol mushroom or Macro mushroom

Cap large, 10-25 cm across. Egg-shaped at first, then opening out flat like an umbrella, with a small blunt bump in the center. The background color is light gray to grayish brown, and the surface is covered with large brown or grayish-brown scales in concentric rings; the center is darker and smoother. The skin peels easily away from the flesh.

The cap of the macro mushroom is very large — from 8 to 20, and in mature specimens up to 30–40 centimeters in diameter. When young it is almost spherical, with a thick, inrolled margin; with age it opens out to convex and flat. The surface is white or cream, dry; smooth in young mushrooms, but with age it cracks into coarse, plate-like scales reminiscent of crocodile skin. It slowly turns yellow when touched.

Gills. The gills are crowded, thin and free (they don't touch the stem) — an important feature of the genus. White at first, turning cream to yellowish with age. Spore print white.

The hymenophore is gilled. The gills are free and very crowded. Their color changes with age: in young mushrooms they are pale pink or grayish pink, then darken to chocolate brown and blackish brown. The spore print is dark brown; the spores are noticeably large, which is exactly what the common name refers to. The pinkish young gills set this Agaricus apart from the white-gilled poisonous amanitas.

Stem tall, up to 30 cm high, 1-1.5 cm thick, cylindrical, with a bulb up to 2.5 cm at the base (no volva — this is crucial!). Gray-brown with a distinctive “snakeskin” zigzag pattern of darker scaly patches — a diagnostic feature. Near the top there is a fleshy movable ring (you can slide it up and down), whitish above, with a brown edge below.

The stem is massive, thick, firm and white, 5 to 12 centimeters tall, often shorter than the cap is wide, with a thickened base. In the upper part there is a large, firm, whitish ring. The stem may turn yellow when touched. There is no volva at the base — an important difference from the poisonous amanitas.

The flesh in the cap is white, soft, juicy in young ones, softer and a bit limp in old ones. When cut, it stays white and does not change color — an important difference from similar species. The flesh in the stem is tough and fibrous — not edible.

The flesh is white, thick and firm; when cut, it slowly turns yellow or pinkish, especially at the base of the stem. The taste is mild and pleasant, with a nutty note. It has a distinct aniseed-almond scent that lingers even during cooking. Because even young mushrooms tend to be wormy, check them carefully.

A pleasant nutty smell with a subtle mushroomy note. The taste is mild and delicately nutty — especially when fried.

The smell is strong and pleasant, aniseed-almond — one of the defining features of the species. If, however, the mushroom smells of ink or carbolic and the stem base turns bright yellow, it is the poisonous yellow stainer, and you must not take it.